The Blue Hen
The Blue Hen
By: Blake Montalto
In 2017, The Blue Hen opened its doors in Rehoboth Beach, DE, with Julia Robinson as Chef de Cuisine. From the start, her talent and leadership in the kitchen were undeniable. That summer, she was promoted to Executive Chef, and just a few months later, the restaurant received a James Beard Award nomination for Best New Restaurant—a significant recognition for such a young establishment.
The following year, Julia’s wife, Heather Sharp, joined the team as General Manager and Sommelier. With a strong background in wine and hospitality, Heather brought a new level of expertise to the front of house. Her influence led to a more diverse and adventurous wine list, and she introduced wine education classes for the servers and bartenders, elevating the overall guest experience. Together, Julia and Heather began shaping The Blue Hen into a dynamic, thoughtfully curated restaurant.
In 2022, after years of dedication, Julia and Heather purchased The Blue Hen, officially making it their own. Since taking over ownership, the couple has made thoughtful changes to the menu, introducing new dishes while preserving several beloved staples that regulars have enjoyed since day one. One of those originals is the lobster toast—a signature item that has become a staple. Though it has evolved over the years, the current version features lobster, ginger, scallions, jalapeño, dashi aioli, and unagi, delivering bold flavor in every bite.
Under Julia and Heather’s direction, the menu has expanded to highlight pasta and seafood-forward offerings. A standout among the pastas is Tajarin (pronounced tah-yah-REEN), the Piemontese dialect word for tagliolini. What sets tajarin apart from other fresh pastas is the richness of its dough, made with an abundance of egg yolks. At The Blue Hen, it’s served with lobster, a rich tomato cream, confit fennel, and a medley of herbs. The result is both elegant and comforting—one of many reasons guests keep coming back.
Other seafood dishes are equally compelling. The Seafood Platter is a crowd favorite, featuring a selection of shucked oysters, jumbo shrimp cocktail, ceviche, crudo, and smoked fish dip. The crudo changes with the seasons to reflect the freshest ingredients. Currently, the kitchen is serving a bluefin tuna crudo with passion fruit leche de tigre, cucumber, radish, mint, and sesame seeds—a bright, vibrant dish that balances acidity and freshness.
The Blue Hen is currently open six days a week (closed Sundays), but beginning Memorial Day weekend, it will open daily. The restaurant operates on a walk-in-only basis, so guests are encouraged to arrive early—especially during the bustling summer season—to enjoy the welcoming atmosphere, innovative cuisine, and expertly curated wine list.
